Charcoal-Grilled Clams, Mussels, or Oysters
By America's Test KitchenPublished on June 24, 2009
Yield
Serves 4 to 6 as an appetizer
Ingredients
Before You Begin
We often like to throw clams or mussels on the grill and cook them just until they open. Don’t move the shellfish around too much or you risk spilling the liquid out of the shells. This cooking method delivers pure clam, mussel, or oyster flavor. If you like, serve with lemon wedges, a bottle of Tabasco or other hot sauce, and some fresh tomato salsa.
Instructions
- Light a large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Set the cooking grate in place, cover the grill with the lid, and let the grate heat up, about 5 minutes. Use a grill brush to scrape the cooking grate clean. The grill is ready when the coals are medium-hot. (See related How to Cook for tips on how to gauge heat level.)
- Place the shellfish directly on the cooking grate. Grill, uncovered and without turning, until the shellfish open, 3 to 5 minutes for mussels and oysters or 6 to 10 minutes for clams.
- With tongs, carefully transfer the opened shellfish to a flat serving platter, trying to preserve the juices. Discard the top shells and loosen the meat in the bottom shells before serving, if desired (see STEP BY STEP). Serve with the lemon wedges, hot sauce, and/or salsa passed separately.
Yield
Serves 4 to 6 as an appetizerIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Over the course of testing our charcoal grilled clams, mussels, or oysters recipe, we learned that careful shopping plays the most important role in minimizing your kitchen work and ensuring that your shellfish are free of grit. Hard-neck clams (that is, littlenecks or cherrystones) are worth the extra money because they remain tightly closed when harvested, keeping the meat inside free of sand. We recommend purchasing rope-cultured mussels for the same reason. In general, we prefer oysters from cold northern waters, because they tend to be briny and have a flavor that’s more crisp than that of oysters from warmer southern waters. And always look for tightly closed clams, mussels, and oysters (avoid any that are gaping; they may be dying or dead).
Before You Begin
We often like to throw clams or mussels on the grill and cook them just until they open. Don’t move the shellfish around too much or you risk spilling the liquid out of the shells. This cooking method delivers pure clam, mussel, or oyster flavor. If you like, serve with lemon wedges, a bottle of Tabasco or other hot sauce, and some fresh tomato salsa.
Instructions
- Light a large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Set the cooking grate in place, cover the grill with the lid, and let the grate heat up, about 5 minutes. Use a grill brush to scrape the cooking grate clean. The grill is ready when the coals are medium-hot. (See related How to Cook for tips on how to gauge heat level.)
- Place the shellfish directly on the cooking grate. Grill, uncovered and without turning, until the shellfish open, 3 to 5 minutes for mussels and oysters or 6 to 10 minutes for clams.
- With tongs, carefully transfer the opened shellfish to a flat serving platter, trying to preserve the juices. Discard the top shells and loosen the meat in the bottom shells before serving, if desired (see STEP BY STEP). Serve with the lemon wedges, hot sauce, and/or salsa passed separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments